Spinach, Red Pepper & Goat Cheese Challah Strata
Fresh baby spinach
8 large egg(s)
Roasted red peppers (packed in water)
1 cup(s), chopped
⅔ cup(s), chopped
12 oz, cubed
Crumbled goat cheese
- Coat a large skillet with cooking spray and heat over medium. Gradually add the spinach, tossing with tongs until the spinach wilts, 3 to 5 minutes total. Remove from heat and cool slightly.
- In a large bowl, whisk together the milk, mustard, salt, black pepper, and eggs. Stir in the red peppers, scallions, challah bread, cheese, and spinach. Coat a 13 x 9–inch baking dish with cooking spray; pour the bread mixture into the dish. Cover and refrigerate 8 hours or overnight.
- Remove the dish from the refrigerator and uncover. Preheat the oven to 350°F. Bake the strata, uncovered, until lightly browned on top and set, about 45 minutes. Let stand for 5 minutes before serving.
- Serving size: 1 piece